Wednesday, July 20, 2005
[ world famous recipes ] Tomato Pie with Potato Crust
Tomato Pie with Potato Crust
Potato Crust (see recipe below)
3 or 4 medium tomatoes, sliced (appx. 1/8-inch thick), drained, and
patted dry
Salt and pepper to taste
8 bacon slices, cooked crisp and crumbled
4 tablespoons coarsely chopped fresh basil, divided
3/4 cup freshly grated parmesan cheese
3/4 cup mayonnaise
1/3 cup crushed saltine crackers
Make Potato Crust and bake while you are preparing tomato mixture.
Layer half of the tomato slices onto the bottom of baked Potato
Crust; lightly season tomatoes with salt and pepper. Sprinkle with
half of the bacon and 3 tablespoons basil. Repeat layer, using
remaining tomato slices, salt, pepper, bacon, and basil.
In a small bowl, combine parmesan cheese and mayonnaise; carefully
spread over tomato mixture. Sprinkle with crushed crackers and 1
tablespoon basil. Bake, uncovered, 30 minutes or until crumbs begin
to brown. Remove from oven and serve immediately.
POTATO CRUST:
2 firmly packed cups grated raw potatoes
1/2 teaspoon salt
1 egg, beaten
1/4 cup grated onion
Vegetable oil
Preheat oven to 400 degrees. Oil a 9-inch pie pan. Place raw
potatoes in a colander. Salt potatoes and let set for 10 minutes.
Squeeze out the excess water.
In a medium bowl, combine potatoes, egg, and onion. Pat potato
mixture into prepared pie pan, building up the sides of the crust
with lightly floured fingers. Bake 35 to 40 minutes or until golden
brown (after the first 20 minutes brush the crust with vegetable oil
to crisp it). Remove from oven. Reduce oven temperature to 350
degrees.
VARIATIONS: Vary the flavors in the potato crust by adding some
herbs (basil or oregano), or adding some caraway or fennel seeds.
Try adding garlic or using green onions instead of a slicing onion.
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